Aavakai Pickle


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An Andhra style pickle recipe using raw mangoes , avakai is great for the taste buds and imparts a spicy tangy touch to every meal. The unripe mangoes are mixed with select spice powders, gingelly oil and powdered kabuli chana lovely accompaniment to any meal or starter, avakai is a favorite among all pickle lovers.

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Aavakai Pickle recipe - How to make Aavakai Pickle

Preparation Time:    Cooking Time:    Total Time:     10


3 medium sized raw mangoes
3 tbsp fenugreek (methi) seeds (off this 1 1/2 table spoons are to be ground in to a powder)
2 tbsp mustard seeds ( rai / sarson)
1 whole dry kashmiri red chilli, powdered
1/2 teacups powdered into a fine powder
10 pcs kabuli chana (white chick peas)
2 tbsp salt
2 1/4 cups gingelly oil suffiecient to immerese the mango pieces

  1. Cut the mangoes into small pieces( not tiny and not huge)
  2. Put all the powdered ingredients evenly on the pieces of mango , plus the whole methi seeds and kabuli channa and salt.
  3. Stir well so that all the pieces have a uniform coating of the masala
  4. This can be bottled up.
  5. Now add the gingelly oil so that oil stands above the mango pices for atleast a height of an inch.
  6. Shake well and keep it in a cool dry place.
  7. After a day we can consume it but pickle''s taste improves by the day.

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This recipe was contributed by mani36 on 29 Jun 2001

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